MARGARET'S KEFTEDES (GREEK MEATBALLS)
This is my yia yia's recipe--a family favorite straight from the village of Kyparissia. Serve as an appetizer or with tzatziki, Greek salata, and pita or pasta for a full meal. They taste best served at room temp and make for wonderful leftovers. If you don't care for lamb, try using all beef instead.
Provided by Shandeen Gemanis
Categories World Cuisine Recipes European Greek
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Moisten the bread pieces with the milk in a large bowl, and set aside. Mince the garlic in a food processor, then add the onion, mint, salt, and pepper. Process until the onion is finely chopped. Add the onion mixture to the bowl with the moist bread, along with the beef, lamb, and eggs. Mix with your hands until thoroughly blended.
- Roll the mixture into balls measuring 1 1/2 to 2 inches in diameter. Place the flour in a shallow pan, and roll the balls in the flour to coat. Shake off any excess flour, and place the meatballs onto a plate or baking sheet, pressing to flatten slightly. This will keep them from rolling away.
- Heat 1 inch of oil in a large skillet over medium heat. Add the meatballs, 8 or 10 at a time, and cook until nicely browned on the outside, and no longer pink in the center, about 10 minutes; drain on a paper towel-lined plate. Repeat with remaining meatballs.
Nutrition Facts : Calories 521.6 calories, Carbohydrate 28.6 g, Cholesterol 259.1 mg, Fat 31.5 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 9.1 g, Sodium 892.6 mg, Sugar 3 g
KEFTEDES: GREEK MEATBALLS
Steps:
- Dunk bread quickly in milk and press the liquid out to dampen the bread.
- Combine the beef, bread, onion, garlic, oregano, mint, vinegar, eggs, nutmeg, salt, and pepper in a bowl and mix well. Take a large spoon of the mixture and roll into a ball until all the mixture has been rolled.
- In a saute pan, add the olive oil and bring it to 360-degrees F for frying. Dust the balls in flour and add to the oil. Brown on all sides, leaving room in the pan to roll them around. Pull from the pan and drain on paper towels.
- Serve with pita and cucumber yogurt sauce.
- Combine all ingredients in a bowl and mix well.
KEFTEDES - GREEK MEATBALLS
Here is a fried Greek meatball - Cyprian style. These are made with grated potatoes; a little different than the islands of Greece. Squeeze some lemon on them and have a taste of Cyprus.
Provided by Constantina
Categories World Cuisine Recipes European Greek
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Place the lemon juice in a large bowl. Coarsely grate the potatoes into the lemon juice, stirring well to prevent browning. Stir in the ground beef, onion, bread crumbs, parsley, mint, cinnamon, lemon zest, eggs, and salt and pepper. Mix well, and shape into oblong balls about 1 inch thick and 2 inches wide.
- Place meatballs in hot oil in batches; do not crowd. Fry until golden brown, and cooked through, about 6 to 7 minutes per batch. Serve with lemon wedges.
Nutrition Facts : Calories 626.7 calories, Carbohydrate 46.9 g, Cholesterol 153.8 mg, Fat 35.3 g, Fiber 8.1 g, Protein 33.6 g, SaturatedFat 9.6 g, Sodium 1977 mg, Sugar 4.4 g
GREEK PORK MEATBALLS
Studded with feta cheese and seasoned with lemon pepper seasoning and oregano, these oven-baked meatballs are zesty and quick to make. For a perfect appetizer, serve with easy tzatziki dipping sauce, or try stuffing them into pita bread for an outstanding weeknight meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
- In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 (1 1/2-inch) meatballs; place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
- Meanwhile, add yoghurt to small bowl. Place cucumber in center of paper towel, and gently squeeze to remove water. Add cucumber, dill weed, lemon juice and salt to yoghurt; stir to combine. Refrigerate sauce until ready to serve with meatballs.
Nutrition Facts : Calories 390, Carbohydrate 16 g, Cholesterol 140 mg, Fat 1/2, Fiber 0 g, Protein 28 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 0 g
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- Grate the onion straight into a large bowl, then add remaining Meatball ingredients. Use your hands to mix well for a few minutes until the mixture is quite smooth and very well combined.
- Optional: Refrigerate for 1 hour - makes them easier to roll + retains round shape when cooking.
- Measure out heaped tablespoons and dollop onto a work surface - should make around 32 - 35. Then roll into balls.
- Heat most of the oil in a large skillet over medium high heat (medium if you have a strong gas stove). Use enough oil to cover the surface of the skillet.
GREEK MEATBALLS RECIPE (KEFTEDES/ KEFTETHES) - MY GREEK …
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4.7/5 Total Time 1 hr 30 minsCategory AppetizerCalories 63 per serving
- To prepare this traditional Greek meatballs recipe (keftedes), add all the ingredients into a large bowl and mix well (for about 5-10 minutes), squeezing with your hands, to allow the flavours to blend. Cover the bowl with some plastic wrap and let it rest in the fridge for 1 hour.
- Turn the mixture for the keftedes out of the fridge and roll into meatballs the size of a walnut (or bigger if you prefer). If you’re frying them, dredge the rolled meatballs lightly in flour making sure to shake off any excess. Fry until nicely browned on all sides.
- The traditional way of cooking Greek meatballs (keftedes) is frying them. Fry the keftedes in batches of 10-15 at a time, until nicely browned on all sides.
- Instead of frying you can bake / grill the keftedes in the oven. Preheat the oven at 200C, place the un-floured keftedes on greased baking sheet about an inch apart. Bake for about 20 minutes, turning the meatballs upside down midway through cooking time. The grilled version is much lighter than the fried so theres not excuse to not trying it now!
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